ATLANTIC SALMON BAKED IN PARCHMENT

ATLANTIC SALMON BAKED IN PARCHMENT image

Categories Fish

Yield 4 servings

Number Of Ingredients 29

Ingredients

For salmon:
1 1/2 lb. wild salmon fillet, boneless and skinless
1/2 English cucumber, peeled, seeded, and sliced into 1/4" slices
1/2 celery stalk, washed and sliced into 1/8" slices
2 large shallots, peeled and sliced
1 Tbs. unsalted butter
For the herb butter:
1/4 lb. unsalted butter
1 large shallot, minced
1 Tb. chervil, Italian parsley, and celery leaves
juice of one lemon
For puree:
3 russet potatoes, peeled and cut lengthwise
2 fennel bulbs, cored and halved
1 med. celery root, peeled and quartered
8 cloves garlic
1/4 c. extra-virgin olive oil
1/2 c. heavy cream
For lobster butter:
1 Tb. olive oil
2 shallots, peeled and sliced
5 cracked white peppercorns
1 c. dry white wine
1/2 c. vermouth
1 1/2 c. lobster stock
5 oz. unsalted butter
3-4 sprigs thyme, leaves only, chopped
1/2 bay leaf
juice of 1/2 lemon

Steps:

Make salmon packets: Divide salmon into four portions and season each with salt and pepper. Melt butter and saute cucumber, celery, and shallots until soft. Season with salt and pepper. In food processor, puree 1/4 butter until soft, scraping down sides with a rubber spatula. Add the chopped herbs, juice, salt and pepper, and blend. Fold four pieces of parchment paper in half, then into the shape of a large heart. Divide sauteed vegetables and place 1/4 on each parchment. Top with salmon, then 2 Tbs. each of herb butter. Fold over sides of parchment to seal. Hold packets in refrigerator until ready to serve. Make the puree: Steam the potato, fennel, and celery root until soft. Roast garlic cloves in 400 oven until brown and soft, then squeeze from skins. Puree fennel, olive oil, and garlic in food processor. Pass potato and celery root through the fine plate of a food mill, then mill the pureed fennel. Heat the cream, then stir in vegetable puree. Season to taste and keep warm. Make the sauce: Sweat the shallots in olive oil until translucent. Add bay leaf, peppercorns, wine, and vermouth, and reduce to 1/5 of original volume. Add lobster stock and reduce again to 1/5 of original volume. Remove from heat and whisk in cubed butter, a small amount at a time. Whisk in thyme. Add lemon juice, salt and pepper to taste, and strain through a fine strainer. Assemble the dish: Preheat oven to 500. Roast salmon packets on a baking pan for 8-10 mins. or until bag inflates and turns light brown. While salmon is cooking, spoon warm puree into the center of four warm plates. Toss herbs and celery leaves with olive oil and season. Open salmon pouches and transfer fish and vegetables to plates. Top with herb salad and then ladle sauce around plates.